Chocolate Coconut Oatmeal Plant-Based Vegan Cookies Recipe
35 minutes, 12 servings
¾ cups Almond Flour
¾ cups Rolled Oats
1 Nelly’s Organic Coconut Cashew Bar (1/2 cup of chocolate chips)
¼ cup Coconut Sugar
¼ cup Melted Coconut oil
2 Tbsp Almond butter
2 Tbsp Egg replacer
½ cup Unsweetened Coconut milk
1 Tbsp Apple Cider Vinegar
How To Make
Preheat Oven to 350. Place parchment paper on a baking tray.
In a small bowl mix 2 tablespoons of egg replacer with 4 tablespoons of water. Whisk together well and let sit for about 5 mins.
Cut and slice the Nelly’s organic bar into small pieces. Set aside in a small bowl.
In a large bowl add in almond flour, oats, coconut sugar, coconut milk, and coconut oil. Mix together well.
Then add the egg replacer, apple cider vinegar, coconut strips, nelly’s organic bar, and almond butter to the large bowl mixture.
Mix all together well, until you form a sticky even texture.
Scoop about 3 tablespoons of mixture into your hands. Shape into a ball and place evenly apart on the prepared cookie sheet. Flatten cookies with a fork to keep the texture.
Bake for about 20-25 mins until the cookies are golden brown. You may need to bake longer. All ovens vary.
3 days fridge
1 month freezer
Other add in ideas
Cacao Chocolate Chips
Products used in this recipe
Eat well. Feel good. Be happy.
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Chocolate Coconut Almond Vegan Cookies